Creamy Tomato Tuna Penne Bake

1.Preheat your oven to 190°C (375°F).

2.Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente (usually about 10-12 minutes). Drain and set aside.

3.While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the minced garlic and chopped onion, sautéing until the onion is soft and translucent, about 5 minutes.

4.Pour in the tomato passata, stirring to combine with the onion and garlic. Add the dried oregano and dried basil. Season with salt and freshly ground black pepper to taste. Let the sauce simmer gently for 8-10 minutes, stirring occasionally.

5.Stir in the double cream to the tomato sauce, mixing thoroughly to create a rich, creamy texture. Allow to heat through for 2-3 minutes, but do not boil.

6.Add the drained tuna and sweetcorn to the sauce, folding them in gently to avoid breaking up the tuna too much. Cook for another 2 minutes to warm the ingredients evenly.

7.Combine the cooked penne pasta with the creamy tomato tuna sauce in a large mixing bowl or directly in the baking dish, ensuring the pasta is well coated.

8.Transfer the pasta mixture into a large ovenproof baking dish (approximately 33x23cm). If using, sprinkle the grated cheddar cheese evenly over the top for a golden crust.

9.Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and the sauce is bubbling around the edges.

10.Remove from the oven and let the bake rest for 5 minutes before serving. Garnish with freshly chopped parsley for a pop of color and freshness.